Ask any Vietnamese living outside Vietnam about what dish they would eat first when they return to the country; it is most likely that you will get pho as their first answer. Pho is undoubtedly the ambassador which helps raise the profile of Vietnamese cuisine on the global map. However, pho in the heart of its people is more than just a universal dish; it is a cultural monument that we take pride in, a reminder of how rich and unique our heritage is, and an intimate image that we hold on to as a piece of our soul.
A brief history of pho
What is pho?
Pho was defined for the first time in 1930 in a Vietnamese dictionary as simply “a dish of flat rice noodles cooked with beef.” Pho was also the first to make its way into all reputable dictionaries, such as Oxford Learner’s, Cambridge Dictionary, and Merriam-Webster, in which it is recognized as “a type of Vietnamese soup made of beef or chicken broth, usually served with rice noodles, slices of beef and chicken, and herbs.” This appearance marked a leap in the dish’s fame and brought it even closer to people around the world.
Where is the name pho rooted?
The complex historical background makes it challenging to claim the originality of any Vietnamese dish. With pho, a national dish deeply associated with Vietnamese culture, the situation is even more complicated, as controversies and hypotheses still surround its name and origins.
Some claim that pho is an adaptation of the Chinese beef noodle soup called niu rou fen. Street vendors used to chant the dish’s name, and over time, it was shortened to fen, meaning noodles. However, Vietnamese cuisine has a wide variety of noodle dishes, so suggesting that pho is rooted in the word fen is unconvincing. Moreover, when closely examined, the two dishes differ in nearly every aspect—the ingredients, cooking methods, and appearance. Chinese beef noodle broth is cooked with pickled white radish, vegetables, and chili oil, resulting in a dark, oily, and spicy soup. In contrast, pho broth is clear, light, and subtly sweet.
Another hypothesis is that pho originated from the pot-au-feu in French cuisine, due to the similar pronunciation of feu and pho. But again, the French pot-au-feu is a stewed beef dish cooked with various vegetables and large chunks of meat, traditionally eaten with bread—not noodles. The two dishes differ fundamentally, starting with their main carbohydrate ingredients. For that reason, it’s not convincing to argue that pho is an adapted version of the French dish or that its name is borrowed from French.
At the same time, there is evidence that pho is an original Vietnamese word. First, the word pho is rooted in Chu Nom—a logographic writing system that served as Vietnam’s official script before the adoption of the Latin alphabet. The three logographic elements that make up the word pho literally mean “rice,” “word,” and “popular,” describing it as a rice-based dish that spread through word of mouth. Additionally, literary and historical records support the Vietnamese origin of the dish. So, while we may settle on the idea that the name pho likely emerged from Vietnam’s own writing system, the next question is: where exactly did pho come from?
Where was pho first created?
Before 1884, the Vietnamese were unfamiliar with eating beef, and buffalo meat was the key source of protein. At first, buffalo meat noodle soup, which originated in Nam Dinh, a province in the Red River Delta, was only served to manual workers and the lower classes. In the late 19th century, the Red River became a prime trading point, creating a busy scene of fully stacked ships transporting a wide range of goods to Hanoi. The food demand along the river, therefore, dramatically increased, and buffalo meat noodle soup was the most favored since it was cheap and filling. This great demand led to a short supply of buffalo meat.
In the meantime, in the North, beef remained a “luxury” good and was mainly consumed by Western officers in Vietnam. According to some historical records, during this period, only one wholesale supplier named Alber Billux had a monopoly over beef distribution in Northern Vietnam. However, in the late 19th century, when Indochina fell under the rule of French colonialism, the demand for beef grew all over the area, and Vietnam was no exception—especially in Hanoi, where a large population of high-ranking French officers was based. In an article published in 1885, it was written that the French in Hanoi were requesting a butcher shop for fresh cuts of beef, a French-style laundromat, a skilled tailor, a shoemaker, and billiard tables in the cafés. Following this proposal, a few months later, the first butcher shop was established on a street in Hanoi, and the beef monopoly was over.
Customarily, Western people only consumed the finest parts of a cow, such as lean meat and steak, while the rest was often left untouched and given away. These parts—especially beef bones—therefore traveled with the ships down the Red River to compensate for the short supply of buffalo meat. Buffalo meat noodles were gradually replaced with beef, but this replacement initially received complaints about the beefy smell and the need to skim off the fat from the soup when it got cold. That’s when people came up with the idea of constantly keeping the pot of broth on a low fire to avoid the unpleasant layer of beef fat on the surface, which is believed to be how the tradition of eating hot pho in Vietnam came about.
So, generally, pho is a purely Vietnamese dish, originating from Nam Dinh, and transformed from buffalo meat noodle soup into hot beef noodle soup following the growing influence and practice of eating beef introduced by the French.
When did pho ga come on the scene?
Pho ga (chicken pho) was reportedly first seen around 1939. It is said that in the 1930s, all the butcher shops had to close twice a week, often on Mondays and Fridays, due to temporary supply shortages. A popular explanation for this is that cow and buffalo slaughtering was still limited, as they were the primary means of plowing in Vietnamese agriculture before engines were commonly used. As a result, pho restaurants in town also had to close on these days, which was unacceptable for the keen fans of pho.
To improvise, some restaurants experimented with a more accessible source of meat—chicken. Initially, traditional eaters, especially Vietnamese seniors, were openly against this movement. They said that chicken broth was in no way close to the flavorful sweetness and deep fragrance of beef broth. However, the innovative cooks put great emphasis on high-quality free-range chickens and the addition of local herbs to compensate for the absence of beef and spices. They also made adjustments in the seasoning to better suit the distinct taste of chicken. Despite a strong wave of boycotts, their hard work paid off, and chicken noodle soup eventually took off in 1939.
When did pho travel southwards?
Under the 1954 Geneva Accords, Vietnamese civilians were given a 300-day period during which Operation Passage to Freedom facilitated their free migration from the North to South Vietnam. Nearly 1 million Northern Vietnamese migrated south, with the majority originating from the Red River Delta region, including Hanoi, Hai Phong, and Nam Dinh—the hometown of pho. Naturally, they brought the pho recipe with them to the cities where they relocated. Over 20 years later, the Liberation of Saigon in 1975 unified the country, allowing Northerners greater freedom to move south and further spreading pho nationwide.
How did pho become a culinary ambassador for Vietnam?
1975 was not only a historic year in Vietnamese warfare but also a transitional period during which pho began its journey across lands and seas to many parts of the world. Thousands of South Vietnamese civilians were evacuated following the Liberation of Saigon.
Pho is the heart and soul of the Vietnamese; wherever we go, it follows. So, it would be irrational not to find this beloved dish in such cities as California and Paris, where large Vietnamese populations resided—some areas even known as “Little Saigon.” However, pho in the early stages of this journey was modest. It was made with packaged dried noodles, slices of frozen beef, and mediocre broth due to the lack of original seasonings and spices.
It wasn’t until the late 1980s, when economic reforms and the open-door era were initiated, and with the operation of Vietnam Airlines, that pho’s quality and authenticity improved. Thanks to aviation shipments of Vietnamese spices, herbs, and seasonings, pho regained its popularity among Vietnamese communities abroad and began to earn recognition in local cultures as well.
In the United States, the appealing taste of pho successfully convinced not only Vietnamese immigrants but also non-Vietnamese diners of its business potential. In 1990, the first pho restaurant run by an American chef, Didi Emmons, opened in Massachusetts, and the trend quickly caught on, spreading to other states across the country. After gaining popularity in the United States, pho began to appear in neighboring countries such as Laos and Cambodia, as well as in European countries, Australia, and Russia.
The story of pho was once again shared on a Korean national TV program, and people in the Land of Kimchi showed exceptional enthusiasm for the dish.
So, after almost half a century, pho has affirmed its position not only as a Vietnamese culinary quintessential but also as an emblem of the S-shaped country.
Pho ingredients
The essence of pho lies within its deeply flavored and aromatic broth. Don’t trust the “instant” pho recipes you find on the internet, as making broth is a meticulous process that requires a decent amount of time and cannot be rushed.
Broth
There are three key groups of ingredients essential to making a rich and authentic pho broth:
- Onion and ginger are grilled until their skins start to char and you can smell the slightly burnt aroma. Then, they are scraped and cut into quarters.
- Spices, including star anise, cinnamon, and cloves, are first roasted before being tied up in a cooking cloth bag and added to the pot of broth.
- Beef bones (especially oxtails) and meat are parboiled before entering the simmering process to remove impurities. This step helps create a clean and clear broth later on. The bones and meat are drained and placed into another pot, where the charred onions and ginger, along with the roasted spices, are added. Some rock sugar and a few drops (or more) of fish sauce are included to enhance the distinctive fragrance. These ingredients are then simmered for 1 to 8 hours (of course, the longer the better), while the cook occasionally skims off any foam or bubbles on the surface to keep the broth clear. You cannot expect a perfectly clear pho broth without such dedication.
Noodles
It can be confusing when it comes to distinguishing Vietnamese noodles, as there are more than twenty types used in various dishes. Traditionally, pho is made with flat rice noodles, which are slightly chewy and super silky. It is believed that the wide and smooth surface of this type of noodle allows more broth and flavor to be absorbed and transported along the noodles.
In the South, especially in the Mekong Delta, people often use clear rice noodles—the kind used for making hu tieu—due to their wide availability and a preference for the chewy texture of these noodle strands.
Toppings
There is a wide range of beef cuts in a bowl of pho, but sliced eye-round steak is the most typical. A regular bowl of noodles usually comes with thinly sliced eye-round steak that is rare-cooked by pouring boiling hot broth over it. In addition, tendon, flank steak, brisket, and meatballs are also available to provide more texture and flavor.
Vegetables
The addition of green herbs and vegetables to pho remains culturally controversial among locals. You should expect different kinds of vegetables depending on the geographic location. However, pho is typically paired with blanched bean sprouts, Vietnamese basil leaves, and cilantro. Lime wedges and sliced chilies are also commonly served and added according to personal preference.
Sauce
Pho is traditionally eaten with garlic vinegar and minced chili sauce. Those seeking a stronger flavor can also add fish sauce or hoisin sauce.
Types of pho
Despite being known as a universal dish, pho varies greatly in terms of noodle shape, broth, side dishes, and dipping sauce between the North and the South, with slight variations among localities in each region.
Pho in Northern Vietnam
In the North, the practice of eating pho reflects a strong effort to preserve traditional values—much like the tranquil and ancient nature of the region itself. People tend to be quite conservative when it comes to enjoying the soup. They prioritize the natural sweetness of the broth and prefer to keep it that way. So, you’ll hardly see any additions or adjustments to a bowl of pho in the North.
In its hometown—Nam Dinh—pho is enhanced with the first extract of fish sauce and a stronger use of ginger, which tends to dominate other aromatic spices such as cloves and cinnamon. The noodles used in pho Nam Dinh are also unique: they are manually pressed and cut, so each strand is super thin and uneven in size (usually double the size of ordinary noodles). These noodles are the stars of pho Nam Dinh, as you can truly feel the silky-smooth texture when you slurp them down with the soup. Only in Nam Dinh can you find pho with eye-round steak that is pounded and shaped into a flower, displayed on top of the noodles with a generous amount of ground black pepper for a more intense spicy effect.
Although Nam Dinh is known as the birthplace of the original version of pho, it is undeniable that Hanoi is the city that put this dish on the global culinary map. Specifically, in Hanoi, pho is cooked with flat rice noodles that are significantly smaller in size compared to those in Nam Dinh, as they are believed to soak up the broth better and fully deliver its flavor.
The broth is typically made from pork bones and lean beef, resulting in a light and distinctively clear soup—you’ll rarely see any fat bubbles floating on top.
Northerners also keep the seasoning minimal, usually limited to just fish sauce and fresh chilies. They avoid adding bean sprouts and other green herbs to the bowl of pho. This restraint is seen as a way of preserving—or, in their view, showing appreciation for—the dedication and effort poured into creating such a sweet, delicate broth.
To balance the broth’s sweetness according to the yin-yang principles in Eastern culinary philosophy, people in the North prefer using garlic vinegar, where sliced garlic is pickled to extract spice while retaining its vitamins and minerals.
Another notable feature of pho in the North is its generous topping of chopped green onions. Preferred meat options include eye-round steak, beef brisket, flank, and tendon. While Northern diners tend to avoid “messing up” their pho with side veggies or sauces, there is one beloved exception: crispy fried breadsticks (banh quay). These are dipped into the broth and eaten alongside the noodles. It may sound unusual to pair a starchy snack with a noodle soup, but it’s surprisingly delicious—and a clever way to soak up every last drop of that flavorful broth.
Pho in Central Vietnam
Although not widely known, this version of pho highlights the limitless creativity found in Vietnamese cuisine. Central Vietnam’s culinary style is shaped by the region’s harsh climate and challenging living conditions. Regularly battered by storms and floods, people in this area have developed a more intense palate—favoring saltier and spicier flavors as a way to stretch limited food resources.
As a result, pho in Central Vietnam is known for its stronger aroma and bolder taste. Unlike the North, pho here is made with medium-sized flat rice noodles that turn slightly transparent when cooked but remain pleasantly chewy even after sitting in hot broth.
The broth itself is not the typical clear and clean version seen in the North. Instead, it takes on a beautiful golden hue, thanks to the use of annatto oil—a traditional cooking ingredient in the region. You might also detect a subtle sourness in the broth, a signature twist that comes from replacing traditional spices like cloves, cinnamon, and anise with ingredients such as tomato and pineapple, which better suit the local taste.
Pho in the Central region is also accompanied by regionally favored vegetables like banana blossoms, beefsteak plant leaves, and chopped lettuce. Finally, instead of the usual garlic vinegar, Central pho is elevated with red onion or shallot pickles, and a generous addition of fresh or satay-style chili, giving it that extra punch in both aroma and flavor.
Pho in Southern Vietnam
Pho in the South is as flexible and easy-going as its people. Instead of using big flat rice noodles, Southerners use thin rice noodles for pho, which stay firm in the broth and offer a chewier texture. Moreover, Southern pho features a unique fat layer on the surface (called nuoc beo – fatty soup), stewed from beef brisket. The term “fatty” is just a literal translation, though the broth isn’t greasy or heavy, but rather rich in meaty flavor and deeply flavorful.
Geographically located in a tropical climate that is beneficial for growing plants and vegetables, eating green veggies with almost every dish has become a norm in Southern Vietnamese cuisine—and pho is no exception. People in the South like to add a bunch of bean sprouts, cilantro leaves, and Vietnamese basil leaves to the dish, and they may have their veggies blanched to reduce the leafy taste. Unlike in the North, Southerners favor lime cuts to add a touch of acidic taste to their bowl of noodles, instead of garlic vinegar or pickled shallots.
The eating culture of pho
When in Hanoi, do as the Hanoians do! It is recommended that, if you are eating this dish in the North, you keep your bowl of pho as minimal and original as possible, which means minimizing the addition of hoisin sauce and blanched/fresh vegetables and herbs. If you are in the South, feel free to season until it pleases your palate.
Go for the “special combo.” To have a complete experience with Vietnamese pho, we recommend you order a pho dac biet (or a special combo), which has all the available toppings you can try. Typically, there are rare eye-round steaks, beef brisket, beef flank, tendon, and meatballs. This will give you an overview of what pho is all about.
Make your own dipping sauce. Vietnamese cuisine features a wide range of dressings and dipping sauces that perfectly complement the dish they are paired with. For pho, especially on your first try, we recommend not adding sauce directly to the bowl so that you can have an idea of how it originally tastes. Instead, you can make a separate small bowl of dipping sauce by adding (1) a bit of hoisin sauce, (2) chili sauce or chili satay, (3) a few drops of lime juice or garlic vinegar, then mixing them up. This is for dipping meatballs and other meat toppings, and after all, you can add a bit of this into your bowl and experiment with its taste.
Where to eat pho
For decades, pho has served as a culinary ambassador, showcasing Vietnamese flavors to the world. While this iconic dish can now be found globally, nothing compares to the experience of savoring a bowl of pho in its homeland. To help you find an authentic spot, here are some of our suggestions for where to enjoy it:
Hanoi
- Pho Thin Bo Ho
Address: 61 Dinh Tien Hoang, Hoan Kiem District
Price: 60,000 VND ($2.4)
- Ly Quoc Su
Address: 10 Ly Quoc Su, Hoan Kiem District
Price: 65,000 VND
Da Nang
- Bac Hai
Address: 185 Tran Phu, Hai Chau District
Price: 60,000 VND
- Viet Beo
Address: 35 Ly Tu Trong, Hai Chau District
Price: 60,000 VND
Ho Chi Minh City
- Pho Hung
Address: 243 Nguyen Trai, District 1
Price: 70,000 VND
- Phu Vuong
Address: 120 Nguyen Thai Binh, District 1
Price: 65,000 VND
